Cheese and Onion Quiche

Method

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1. Rub the butter into the flour and salt until the mixture looks like fine crumbs. Add the water a tablespoon at a time and mix to a dough. Shape into a disc, wrap and chill for 30 minutes.

   Mark done Start 30 min timer

2. Heat the oven to 200°C / 400°F. Roll the pastry to a 30 cm round and line a 23 cm loose-bottomed tart tin, pressing it into the corners. Prick the base with a fork and chill for 10 minutes.

   Mark done Start 10 min timer

3. Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes, remove the paper and beans and bake for 5 minutes more, until pale golden. Lower the oven to 180°C / 350°F.

   Mark done Start 15 min timer

4. Meanwhile, melt the butter in a large frying pan over medium-low heat. Add the onions and a pinch of salt and cook for 15 minutes, stirring often, until soft and golden. Let cool for a few minutes.

   Mark done Start 15 min timer

5. Whisk the eggs, egg yolk, cream, milk, mustard, salt, pepper and nutmeg together in a jug.

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6. Scatter the onions and 100 g of the cheddar over the pastry case. Set the tin on a baking tray, pour in the custard and scatter over the remaining cheddar and the chives.

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7. Bake for 30 minutes, until the filling is set with a slight wobble in the centre and golden on top. Rest for 15 minutes, then serve warm or cold.

   Mark done Start 30 min timer

Chef’s Tips

• Cook the onions slowly until they are golden. Onions that are only softened stay sharp, and the water in them leaks into the custard.
• Blind-bake the case and let the onions cool a little before filling. A hot filling in a cold case turns the base soggy.
• Take the quiche out when the middle still wobbles slightly. It sets as it rests, and overbaked custard turns rubbery.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A green salad
• New potatoes
• Tomato chutney

Storage & Reheating

Keep in the fridge up to 3 days. Serve cold or reheat in a 160°C oven for 15 minutes. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.